Chocolate Sponge Cake Video Tutorial recipe 巧克力海绵蛋糕（中英食谱视频教程）

As requested by my readers and fans, here is the video tutorial for baking a basic sponge cake which you can transform into beautiful cakes with decor of your desires. Hope you find this tutorial video which I have made specially for you useful. 

应读者和粉丝的要求，做了这基本的海绵蛋糕视频教程。学会后，简简单单的蛋糕可以随心所欲装饰成美丽的蛋糕了。希望这个精心制作的视频对你有帮助哦！　


This video is done using an iphone with one hand videoing and taking photos while working with the other.  Click 'HERE' to watch the tutorial. 
这蛋糕的视频，是我一手做蛋糕，一手用iphone拍的录影和照片。按“这”看制作蛋糕的视频。 

Chocolate Sponge Cake 
巧克力海绵蛋糕

Ingredients A:

100g Cake Flour
20g Cocoa Powder ( I use Cacao Barry brand)
45g Caster Sugar
3/4 tsp Baking powder
1/4 tsp Baking Soda

4 Egg Yolks (room temperature)
65g Fresh Milk
45g Corn oil
3/4 tsp Vanilla Extract

Ingredient B:  

4 Egg White (room temperature) 
1/4 tsp Tartar powder (can substitute with 1/4 tsp white vinegar or lemon juice) 
80g Caster Sugar


Tip: To make vanilla flavour, just replaced the cocoa powder with cake flour. 

食材 A:

100克 低筋面粉 
20克 可可粉（我用上等的 Cacao Barry 牌子） 
45克 细砂糖 
3/4茶匙 泡打粉 
1/4茶匙 苏打粉 

4个蛋黄（室温） 
65克 鲜牛奶 
45克 蜀米油 
3/4茶匙 香草精 

食材 B： 

4鸡蛋白（室温） 
1/4茶匙 塔塔粉 (可以用1/4茶匙白醋或柠檬汁代替）
80克 细砂糖

提示：做香草口味的，可用低筋面粉取代可可粉。


Method 方法：

1. Prepare an 8 inch round pan with removable base. Line the base and the sides with baking paper. 
1。准备一个8寸活底圆烤模，在周围与底部铺上油纸。

2. Preheat the oven at 140 degree celcius, top and bottom heat.
2。预热烘箱140摄氏度， 上下火。 

3. Prepare Ingredient A - Using a hand whisk, mix the dry ingredients in a bowl, followed by mixing the wet ingredients in another bowl. Add both dry and wet ingredients together and mix till well combined. 
3，准备食材A - 用手搅拌器，在一个碗中混合干食材，然后在另一个碗中混合湿食材。再把混合的干食材和湿食材一起拌匀。

4. Prepare Ingredient B - Use an electric stand mixer and whisk the egg whites and tartar powder till bubble stage, add in sugar gradually 1/3 at a time and beat until soft peak. (ensure egg white does not come into contact with any egg yolk, water or oil or the meringue will not be successful.)
4。用电动搅拌器把蛋白和塔塔粉打至泡泡状态，细砂糖分三次加入，打到湿性发泡的状态。（蛋白不可以沾到蛋黄，水分及油脂，不然蛋白霜会失败。） 

5. Using a rubber spatula, fold in the meringue into Ingredient A, 1/3 at a time, each time mixing well before folding in the next 1/3. 
5。蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。 

6. Pour the cake mixture into the pan, bang the baking pan on the tabletop a few times to release the bigger air bubbles. 
6。将面糊倒入烤模，进烤箱前在桌上敲几下，敲出较大的气泡。

7. Bake in preheated oven for 50~60 minutes. Place the pan slightly lower than the middle rack. 
7。放入已预热的烤箱，在中间略低的架子，烤约50~60分钟。竹签插入中心没有沾粘就可以取出。

**The cooking temperature as suggested in the recipe serve as a guideline. You may have to adjust the temperature and timing to suit your oven.

**食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。
8. Test with a skewer which comes out clean, the cake is done. Remove cake from pan to cool on a wiring rack. 
8。用竹签插入中心没有沾粘就代表蛋糕已烤熟了。从烤模取出，放在网架上冷却。



Here's sharing some of the cakes which I have done using this basic sponge cake recipe. 
在这与您分享用这海绵蛋糕食谱做过的蛋糕。 

Which is your favourite?
 你喜欢哪一款蛋糕呢？ 

Update
Feedback given by readers who have tried this recipe:

Eeleenz Liang says,"I've tried few sponge cake recipes & yours is very nice, soft & fluffy. Super gd recipe!" 

读者说: 试过好多食谱，还是妳的最棒，质感好柔软蓬松!"

Jenny Lim says," It's perfect!" 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接，谢谢。"

© Copyright 2014 bakingtaitai.blogspot.sg